Thursday, 19 October 2017

Donauwellen German Cake



GERMAN TRADITIONAL DONAUWELLEN CAKE

Made this on a couple of occasions now.  One of my favourite cake.

THINGS NEEDED:


For cake:

350 g Butter
250 g Sugar
7 Eggs
450 g All purpose flour
1 Pck. Backing powder
3 EL Cacao powder
3 EL Powder sugar
2 Glas Cherries

For cream layer:

500 ml Milk
1 Pck. Vanilla pudding powder
1 Pck. Vanilla sugar
225 g Butter
5 EL Powder sugar

For chocolate layer:

250 g coconut fat (Kokosfett)
5 EL Sugar
5 EL Cacao powder
2 Eggs
2 EL Milk


PREPARATION METHOD:

To make the cake,
Beat sugar, butter and eggs well till thick and creamy.
Dry mix flour, backing powder.
Mix both egg mixture and flour together to make a thick batter.
Grease well a 28 inch backing form .
Pour half of the batter into this and spread nicely.
To the other half add cacao powder and powder sugar .
Spread this gently over the first half of the batter.
Place cherries all over the cake.
Bake for 45 min in a 180 degrees preheated oven. 

To make the Cream layer
Make pudding as per the instructions in the pack.
Add vanilla sugar/vanilla essense while making. Let it cool completely.
Add Butter and powder sugar to this and mix well.
Apply it on top of the cake.

To make the chocolate layer
For chocolate layer, transfer the coconut fat in a bowl. Let it melt  by placing over warm water.
Mix in Cacao powder, suagr and eggs and milk . Mix very well.
Pour it over the cream layer.

After the chocolate is semi firm, draw using a fork waves to get the traditionally looking 
Donauwellen cake. (wellen - waves)

Happy Cooking :)




Sunday, 10 September 2017

Happy Sunday!




iTS been a loooong time that i hav written something in my Blog.
Missing my space very much ...hope to catch you guys soon. 
Just got some fruits to mix with my fruit joghurt. 
Starting my Sunday with a sweet note...
Happy Sunday!!!

Sunday, 4 June 2017

Rice Dumplings



RICE DUMPLINGS


Rice Dumplings make a healthier Breakfast and mom used to make it often back home.
I have been making it often recently .
  My in laws asked me atleast 5 times why i dont add fenugreek seeds because in their region they used to. 
Sooooo I added this time some fenugreek seeds...
it has a nice aroma n tasting yummy ..


THINGS NEEDED:

Rice flour - 1 1/2 cups
Coconut milk - 1/2 can
Fenugreek seeds
Salt


PREPARATION METHOD:

Dry mix rice flour, 1 tsp salt, 2 tsp fenugreek seeds
Boil around 3 cups of water .  Add around 2 cups to the flour and mix well using a Spatula. 
The flour will get cooked nicely. It should be thick enough to make balls .
In a bottom thick pot, boil water.  Add the rice balls to this.
Mix in coconut milk . 1 tsp salt if needed.
Cook for 20 mins. 

Friday, 5 May 2017

Carrot Cake - Easter Special







CARROT CAKE - EASTER SPECIAL

   Carrots cakes are typically made during Easter times. This time I got again a recipe from Chefkoch.de, which came out super.

Made 2 times till now. First for Easter celebration in the church and second for sons Holy Communion.  Recieved very positive remarks both times. The recipe is recommandable and i will be making it again ;)

THINGS NEEDED:

Carrots grated - 375gm
Sugar              -  250 gm
Eggs                - 4
Vegetable Oil  - 250 ml
Cinnamon       - 1 tsp
Backing powder - 2 tsp
All purpose flour- 250 gm
Almonds powdered - 200 gm

For frosting :
Sugar, powdered - 100 gm
Cream cheese (Frischkäse) - 300 gm
Vanillasugar - 1 tbsp
Lemon Juice - 2 tbsp

PREPARATION METHOD:

Beat Eggs and sugar till creamy .
Mix in oil, cinnamon .
Add grated carrots, powdered almonds.
Mix flour and backing powder. Then add it into carrot mixture in 2 batches .
Mix uniformly.
Pour into a 28 inch form and bake in 180 degrees for 45 minutes.

Mix well the ingredients for frosting and
apply uniformly over the cooled down cake.
Decorate with iced carrots and chopped pistas.





Sunday, 16 April 2017

Potato Brussels sprouts puree




POTATO PUREE 


THINGS NEEDED:

Potatoes  3 cup
Brussels sprouts 3 cup

Parsely leaves - 2 spring
Cream - 100 ml around
Butter

PREPARATION METHOD:

Coarsely chop both vegetables . Add half  measure water. Enough salt. Cook covered.
Add parsely leaves, cream and puree using stab mixer.
Add 1 tsp butter for taste.